Contents Index
Accompanying Notes
Table of Contents
By J. J. WATERMAN and D. H. TAYLOR
MINISTRY OF TECHNOLOGY
TORRY RESEARCH STATION
TORRY ADVISORY NOTE No. 32
Crown copyright material is reproduced with the permission of the Controller of Her Majesty's Stationery Office.
This electronic document has been scanned using optical character recognition (OCR) software and careful manual recorrection. Even if the quality of digitalisation is high, the FAO declines all responsibility for any discrepancies that may exist between the present document and its original printed version.
Superchilling is also sometimes referred to as 'partial freezing', 'deep chilling' or 'hard chilling'. Set in the context of distant water fishing grounds, the Note defines superchilling and recommends the narrow temperature range -2 to -2.5°C. Describes two methods of fishroom stowage. Outlines disadvantages of the technique and argues that freezing at sea makes more sense. Includes information giving the percentage of water frozen against fish temperature. Measurements are given in British units; Note 40 gives conversion factors to SI units. The Note is also relevant to Notes 12, 15 and 53.
It should be noted that food labelling legislation does not permit frozen products which have been thawed to be sold as fresh, i.e. unfrozen products. More recently, domestic refrigerators in some countries such as Japan have been designed with a compartment intended to maintain a temperature in the region of -3°C to extend the shelf-life of chilled products. The system is claimed to have benefits for the extension of shelf life of some fatty fish.
(FAO in partnership with Support unit for International Fisheries and Aquatic Research, SIFAR, 2001).
Introduction
What is superchilling?
Is superchilling really
slow freezing?
What is the extension
of storage time?
How is superchilling applied?
Which method is best?
What additional
refrigeration is required?
Can superchilled
fish be processed right away?
How can superchilled fish
be used?
Is superchilling
a commercial proposition?
Contents Index